Starters
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Carpaccio di Manzo con Rucola e scaglie di Parmigiano
Raw thin slices of beef fillet, rocket, parmesan shavings and Italian extra virgin Olive oil
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Burratina e misto di Pomodorini (V)
Burrata served with a variety of cherry tomatoes and basil pesto olive oil
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Polpettine di Vitello con Polenta
Veal meatballs in light tomato sauce served with Polenta
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Carpaccio di Salmone Scozzese e Mostarda
Thinly sliced Scottish salmon, mustard dressing, quail eggs and micro herbs
Mains
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Pappardelle al Ragu di Cinghiale
Long large flat pasta with Wild Boar red wine and savoury chocolate sauce
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Scialatielli Affumicati (V)
Long thick pasta with aubergines, Scamorza cheese, Ricotta salata , Sicilian cherry tomato sauce and basil
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Stinco di Agnello al Barbera con Castagne
Lamb shank oven cooked in Barbera red wine, chestnuts and raisins served with mashed potatoes
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Filetto di Branzino
Cone rolled seabass fillet filled with spinach and served with fan potatoes
Desserts
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Mini Baba Napoletano
Neapolitan small rum-soaked cakes, with a chocolate touch
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Sorbetto all’ Arancia
Classic tangy Orange sorbet inside a Sicilian Orange shell
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Delizia al Limone
Traditional Italian lemon sponge cake
(Please inform us of any special dietary requirements)*